Preparation 15 mins ⎟ Cooking time 0 mins ⎟ Rest 15 mins ⎟ Total time 30 mins
Ingredients / 16 Cookies
- 1 package (7.5 ounces) Double Chocolate Milano cookies
- 1 cup white chocolate chips
- 1/2 tablespoon vegetable oil
- 32 black pearl sprinkles
Method
- Line a baking sheet with parchment paper and set aside.
- Open the package of cookies and pull them all out.
- Since white chocolate hardens so quickly, I like to work in several batches.
- In a microwave safe bowl place 1/2 cup of white chocolate chips with 1/4 tablespoon vegetable oil in the microwave.
- Microwave for 30 seconds, stir, and microwave for another 25 seconds. Stir until melted or return to the microwave for a little longer. Add more vegetable oil if needed.
- Holding the cookie in one hand and holding a spoon in the other hand, spoon the melted chocolate over the top 2/3rds of the cookies.
- Lightly tap the cookies on the edge of the bowl to get a nice even coating of chocolate.
- Place the dipped cookies on prepared baking sheet and allow to completely dry.
- Repeat in another batch with remaining cookies.
- Place all the leftover white chocolate (make sure it is still very melted — place in microwave for another 15 seconds if needed) into a small plastic bag (or a frosting bag fitted with a #2 tip)
- Cut the very edge corner off of the bag and then pipe the melted white chocolate over the cookies to form the “bandages” of the mummy.
- Secure 2 sprinkle eyes on the wet chocolate.
